Canning plums

Quantity

An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 56 pounds and yields 22 to 36 quarts – an average of 2 pounds per quart.

Quality

Select deep-colored, mature fruit of ideal quality for eating fresh or cooking. Plums may be packed in water or syrup.

Procedure

Stem and wash plums.

To can whole, prick skins on two sides of plums with fork to prevent splitting. Freestone varieties may be halved and pitted.